Avocado - mint chutney pasta salad

This pasta salad is a quick fix for lunch box or a light dinner. Add garlic bread or grilled chicken/ fish for a complete meal. 

Avocado adds the required creaminess without the need for regular fatty cream. Mint chutney gives the pasta salad a refreshing spicy twist. 

Ingredients

1 cup pasta

1 cup chopped vegetables (onion, cherry tomato, carrot, capsicum, cucumber, spinach)

1 avocado

2 - 3 mint chutney cubes (click here for recipe)

1/2 cup full cream milk
Few sprinkles of grated parmesan cheese/ crumbled feta 

Salt and pepper to taste

Pinch of mixed Italian herbs

You can also add handful of cooked legumes like chickpeas and cooked grains like barley 

Preparation

- Cook pasta according to packet instructions.

- When pasta is 3/4 cooked, add chopped spinach (and any other vegetable that you think requires blanching) to the pasta water and cook them together.

- When pasta and spinach are fully cooked, drain them in a colander, add a tablespoon of oil, toss well to coat and keep aside.

- Scoop out avocado in a mixing bowl and mash well. Add mint chutney, full cream milk, Italian herbs, parmesan cheese, salt and pepper to taste. Mix well.

- Mix in the chopped vegetables and cooked pasta.

- Mix and toss gently.

Quick pasta salad is ready!